{"id":5208,"slug":"cream-fritters","title":"Cream fritters","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of corn starch","four ounces of sugar","the yolks of four eggs","half of the peel of a lemon","one-half pint of milk","flour","beaten eggs","bread crumbs","lard or melted butter"],"ingredients_norm":["corn starch","sugar","egg yolk","peel of lemon","milk","flour","egg","bread crumb","lard or melted butter"],"steps":["Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler.","Bring one-half pint of milk to the boiling point and add it to the mixture.","Continue boiling, and stir all the time until it becomes thick.","Then spread it on a platter about a half inch thick, and allow to become cold.","Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted butter.","Dress on a napkin, and serve vanilla cream sauce separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w61:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"f83f7b24ee9511fb1e17934d2973b17a9f9712833c6442f8f46a2fc5b844b234","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-fritters"}